Healthy Big Mac Casserole

High Protein Big Mac Casserole Recipe

I became obsessed with this popular big mac casserole a few years ago when I saw it going viral on Instagram. After lots of testing, I came up with my own healthy version of the recipe and I could not be more obsessed! It’s cheesy, creamy, savory, and has all of the goodness of eating a big mac burger, right in a single casserole dish.

My family loves this easy dinner and asks for it all the time! It’s unbelievably tasty and just plain fun to eat, all while being high-protein and secretly full of veggies. You guys are really going to love this one! 

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Why You’ll Love This Big Mac Casserole

• 25 Minute Prep Time – This casserole is fairly hands-off, letting the oven do all the heavy lifting. 
• 36 Grams Protein – With a variety of tastes and textures, this dish is not only tasty but provides a good amount of veggies and protein per serving, meaning it’s super filling! 
• Gluten-Free – All of the ingredients are naturally gluten-free.
• Make Ahead – Not only can this casserole be assembled ahead of time and baked quickly the next day, but leftovers store well, too. So, I often prep an extra batch for quick meals I can reheat throughout the week! 
• Family-Friendly – This casserole makes enough for up to 6 servings, which is plenty to feed my entire family with leftovers for the next day, too. 

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Big Mac Potato Casserole Ingredients

Potatoes

• Oil – I use avocado oil for its neutral flavor and high smoke point, but olive oil will also work.
• Russet Potatoes –  Peeled and cut into ½-inch cubes so they crisp up nicely in the oven. Yukon Gold potatoes will also work if you want a creamier texture.
• Yellow Onion – Diced small so it softens and blends into the potato layer. White onion also works, but won’t be quite as sweet. 
• Seasonings – A blend of salt, paprika, onion powder, and garlic powder gives the potatoes a savory flavor with a subtle smoky kick. 

Meat

• Lean Ground Beef – I recommend 90/10 or 93/7 ground beef to make the casserole a little lighter and prevent it from becoming soggy. 
• Baby Bella Mushrooms – I chop these super finely so they “disappear” into the beef mixture, adding extra nutrients and savory flavor without being noticeable. White button mushrooms work just as well. 
• Minced Garlic – If possible, I recommend using whole garlic cloves and mincing them finely for a stronger taste, but pre-minced garlic is an easy way to save time. 
• Seasonings – Salt, paprika, and onion powder create a classic burger flavor.
• Vegetable Broth – Adds moisture and helps the flavors blend. I recommend using low-sodium broth to have better control over the flavor. Chicken or beef broth also works. 
• Hummus – Not found in other Big Mac Casserole recipes, this is a sneaky ingredient that makes the beef mixture creamy and flavorful without needing mayo or extra fat. It also adds a boost of plant-based protein and fiber! I often use homemade garlic hummus, but store-bought is totally fine.

Vegetables/Toppings

• Cheddar Cheese – I love using sharp cheddar for bold flavor, but any shredded cheese works. Add more if you like it extra cheesy!
• Cherry Tomatoes – Grape tomatoes also work.
• Iceberg or Gem Lettuce – Shredded for crunch, just like a burger topping.
• Dill Pickle Chips – Chopped or left whole. 
• Red Onion – Finely chopped for a little crunch and a sharp taste. For a milder bite, soak the onions in cold water for 10 minutes before adding them to the casserole.

Sauce

• Cottage Cheese – This forms the base of the sauce, replacing any mayo and adding calcium and protein. I recommend using 4% cottage cheese for the best taste and creamiest consistency, but any percentage can be substituted. 
• Pickles – A few dill pickle chips create the sweet, tart flavor you look for in burger sauce. 
• Ketchup + Mustard – Classic condiments that tie the sauce together.
• Tamari – Adds depth and umami flavor. Substitute coconut aminos, or use lite soy sauce if gluten isn’t a concern. 
• Water – Helps thin the sauce to a drizzly consistency.

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How to Make This Recipe For Big Mac Casserole

This casserole is a breeze to make! All you need is a 9×13 casserole dish, a large bowl, and a high-speed blender. Then, everything comes together with 25 minutes of prep time and is on the table in just over an hour. Here’s how to make a homemade Big Mac Casserole Recipe: 

1. Prep the Potatoes – Toss the oil, potatoes, and seasonings in the casserole dish, cover, and bake until the potatoes start to become tender. 
2. Mix the Beef – In the meantime, combine the beef filling ingredients in a bowl. I like to use my hands to mix everything together, ensuring the meat is evenly seasoned. 
3. Layer – Sprinkle the beef mixture evenly over the roasted potatoes, and bake uncovered to brown the meat. 
4. Top – Next, top the cooked beef with shredded cheese, and bake again until it’s melted and golden. 
5. Blend the Sauce – While the casserole bakes, combine all the sauce ingredients in a blender, pulsing until smooth. 
6. Serve – Let the casserole cool slightly, and add the toppings. Then, add a generous drizzle of Big Mac sauce, and enjoy! 

Make Ahead Option

This Big Mac Casserole is great for prepping ahead! You can assemble the potato and beef layers up to a day in advance. Then, cover the casserole dish tightly with foil and refrigerate. When you’re ready, bake as directed, adding an extra 5–10 minutes to the cook time to ensure the layers warm through. 

Another option is to go ahead and bake the potatoes and beef layers, then let cool, cover, and refrigerate. When ready, just top with the cheese, warm in the oven, and add the rest of the fresh toppings!

You can also prep the sauce ahead of time, and store it in a separate airtight container in the fridge for up to 3 days. Just give it a quick stir before using to redistribute all the ingredients.

Easy Big Mac Casserole Recipe Tips

• Chop the Potatoes Evenly – Cut them into ½-inch cubes so they cook at the same rate and crisp up nicely in the oven.
• Don’t Skip the Foil Step – Covering the potatoes for the first bake helps them steam and soften before crisping.
• Finely Chop the Mushrooms – The smaller you chop them, the better they blend into the beef. Even picky eaters won’t notice they’re there!
• Mix the Beef By Hand – Using your hands helps incorporate the mushrooms, garlic, and hummus evenly into the mixture while preventing the beef from becoming mushy. 
• Drain Any Excess Liquid – If the beef mixture releases extra moisture while baking, carefully tilt the pan, and spoon it off before adding cheese. This prevents the casserole from being overly greasy or soggy. 
• Use Freshly Shredded Cheese – Pre-shredded cheese has anti-caking agents that can affect meltiness. Shredding your own makes it extra gooey! 
• Cool Before Topping – Allowing the casserole to rest for 5–10 minutes helps the layers set and keeps the fresh toppings nice and crisp.
• Make the Sauce Ahead – The cottage cheese drizzle keeps well in the fridge for up to 3 days, so you can prep it in advance. Save leftovers to use on burgers, as a dip with fries, and more! 

RELATED: Ground Beef and Rice Casserole

Big Mac Casserole Variations

• Ground Turkey Burger Casserole – Swap the lean ground beef for ground turkey or ground chicken for a slightly lighter option. 
• Lower-Carb – Skip the potatoes, and use cauliflower florets or riced cauliflower as the base of the casserole. Adjust the baking time as needed, steaming the cauliflower just until it’s tender. 
• Spicy Burger Casserole – Add diced jalapeños to the beef mixture, or include a drizzle of Sriracha when making the sauce for a kick of heat. 
• Extra Veggies – Mix in finely chopped zucchini, bell peppers, or spinach when combining the beef mixture. 
• Cheese Swap – Instead of cheddar, try shredded pepper jack or Swiss cheese for a slightly different taste. 

How to Store Big Mac Potato Casserole

Once cool, cover the casserole dish with foil or transfer leftovers to an airtight container. They will keep fresh in the fridge for up to 3-4 days. If possible, I recommend omitting the toppings until just before serving so that they don’t get soggy! 

Warm individual portions in the microwave, or reheat the entire dish in the oven at around 350°F. Cover the dish with foil if the top begins to brown too quickly. Then, add the fresh toppings and sauce just before serving. 

How to Freeze Leftover Big Mac Casserole

For a longer-lasting option, you can absolutely freeze this Big Mac Casserole. I’ve done this plenty of times when we have extras, and it reheats beautifully for quick dinners later on! Here’s how to freeze and reheat this recipe:

• Let the casserole cool completely before freezing. This helps prevent excess moisture and keeps the texture just right.
• Portion into freezer-safe containers or wrap individual slices in foil and place in a zip-top freezer bag. You can freeze the entire casserole if you prefer, just make sure it’s well-sealed.
• Label and freeze for up to 2 months.

When you’re ready to enjoy it again, thaw overnight in the fridge, then reheat in the oven at 350°F until warmed through. Add fresh toppings and sauce right before serving for that just-baked taste!

More Ground Beef Recipes

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• The BEST Easy Healthy Lasagna Recipe
• Korean Beef Bowl Recipe
• Stuffed Cabbage Soup
• Beef Curry Rice Burger Bowls

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